Halibut -- since I have a rather large piece (i.e. a half fish, fillet), I will cook it two ways: coated with oatmeal, pistachio nuts and panko crumbs, lightly oiled and baked; Vera Cruz style with herbs, capers, tomatoes, onions, white wine, crushed red peppers and garlic and baked 'til flaky. Will have the pistachioed tonight with a homemade remoulade sauce. The Vera Cruz style will be next week's lunch a couple days and dinner one night. Will probably have both with a Pinot Grigio.

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

Going out for an Italian dinner at a great local restaurant to celebrate Valentine's Day. We stay away from the madness on "the" day. I love their veal picatta, but the fish is always great.....maybe I'd better take a look at the special.......

Cynthia Wenslow wrote:Going out to our favorite Chinese place in Albuquerque tonight in anticipation of the Lunar New Year tomorrow. Yea!

Which Chinese place?

We're eating French tonight to celebrate our 40th anniversary. The owner is going to fancy up a table for my favorite wife, and he's going to sing a couple of songs, with me accompanying him on the piano. (If I sang, he would lose all his business.) Report tomorrow.

Larry Greenly wrote:We're eating French tonight to celebrate our 40th anniversary. The owner is going to fancy up a table for my favorite wife, and he's going to sing a couple of songs, with me accompanying him on the piano. (If I sang, he would lose all his business.) Report tomorrow.

Cynthia Wenslow wrote:Going out to our favorite Chinese place in Albuquerque tonight in anticipation of the Lunar New Year tomorrow. Yea!

Which Chinese place?

We're eating French tonight to celebrate our 40th anniversary. The owner is going to fancy up a table for my favorite wife, and he's going to sing a couple of songs, with me accompanying him on the piano. (If I sang, he would lose all his business.) Report tomorrow.

Happy 40th Larry, that is a great year! We celebrate our 44th this June.
Do you have children? Our three kids love that we've been married this long. In fact, our youngest son had a list of "must have" items in choosing a wife. On the list was to marry a girl whose parents had a long marriage. He did it! He said he felt it would double his chances for a long and successful marriage. I hope he is right.

We had a pork roast with a glaze made up of soy sauce, brown sugar, balsamic vinegar, red wine, ginger, cinnamon, and a few other things I don't remember right now. Fennel potato gratin on the side. Pear crumble with Pernod ice cream and candied fennel for dessert.

Normally we have spaghetti Bolognese (since it's Sun) but my husband has the day off tomorrow and he is going to a hockey game today/tonight...so I am going to probably make lentils with sauteed baby spinach, garlic, and basmatti rice.

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance" -Benjamin Franklin

Our night out was quite successful. My wife asked where she could sit so she could hear me play. They surprised her by whisking her to a reserved table that had been set up with a vase of flowers and a lighted taper. She nursed a glass of Vouvrey while listening to me.

At the end of my gig, the owner came out and sang "Sento nel core" and "Edelweiss," with me accompanying. I saved Edelweiss for the end because it was played for us in an Innsbruck hotel on our honeymoon and has sentimental meaning for us.

When I joined my wife, I surprised her with a ruby ring (the 40th anniversary stone). Then we ordered French Onion Soup, which was outstanding. For entrees, I had a fillet grillee with baby carrots and spinach terrine; Edie had boeuf borguignone a l'orange. Yum! Outstanding food and a great night. And Edie's still aglow this morning.

BTW, Edie says it was better than our 30th anniversary, when we went to the Outback.

Larry, congratulations on your anniversary and good on you for making it an event to remember.

Karen, congratulations on raising a son who takes marriage so seriously, too few do these days.

Ian, so the pheasant is roasted or braised? I've not had any luck at long-cooking pheasant, so I have resorted to removing and pan-frying the breast, and turning the rest into a stock. I'd love to hear more about your preparation.

Robin, your admonition was too late, I had already laughed. Sounds like a great meal.

Otto, meatloaf is comfort food, but treated with respect it can be as gourmet as any other food.

Jo Ann, I'm intrigued by the idea of using oatmeal as a coating for fish. I realize it's not entirely on its own there, but what does it bring to the mix that's better than panko and nuts alone?

Mike F--great dinner. Did you make the candied fennel?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov